Q: Hello Dr. BBQ,
I have yet to be satisfied with chicken from my cooker (Big Green Egg). I want mild smoke flavor (not overpowering), crisp skin, and moist meat both dark and white. What is the best way to achieve this?
A: Hi Bob,
I find that the secret to good chicken is cooking it slowly in the beginning with some smoking chips and raising the temp as I go. I like to get the chicken warmed up with the early cooking at around 275°F. That way I know that when I begin to finish it with the higher temps to crisp the skin, the inside will be done. White meat is done at 160 °F internal and dark meat at 180 °F. I also like to marinate the chicken in a good quality Italian dressing.